See more
Basil-Thyme Crème Brûlée

Basil-Thyme Crème Brûlée

Make the custards a day or two ahead, and broil them just before serving to produce a crackly topping.

Southern Living NOVEMBER 2006

  • Yield: Makes 2 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • Stand:35 Minutes
  • Bake:35 Minutes
  • Chill:3 Hours
  • Broil:3 Minutes


  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh thyme leaves
  • 3 large egg yolks
  • 2 1/2 teaspoons sugar


1. Heat cream and sugar over medium-high heat, stirring constantly, 3 to 4 minutes or until sugar dissolves. Stir in vanilla bean, basil, and thyme. Bring mixture to a simmer, and remove from heat. Let stand 5 minutes.

2. Whisk in egg yolks. Pour mixture through a fine wire-mesh strainer into a bowl, discarding herbs. Pour mixture evenly into 2 (6-oz.) ramekins; place ramekins in an 11- x 7-inch baking dish. Add hot water to pan to a depth of 1/2 inch.

3. Bake at 275° for 35 minutes or until almost set. Remove from water bath, and let stand 30 minutes; cover and chill at least 3 hours.

4. Sprinkle 1 1/4 tsp. sugar evenly over each custard. Broil, 5 inches from heat, 3 minutes or until sugar is browned. Serve immediately.


Go to full version of

Basil-Thyme Crème Brûlée recipe